Peel and slice the carrots and parsnip into “coins”.
Separate the cauliflower into bouquets and cut the onion into wedges.
Place the carrots, parsnip and onion into a saucepan, cover with water and add generous amounts of salt and pepper.
Boil for 5 minutes and then add the cauliflower (the ingredients have different cooking times).
Then let it cook until all the vegetables are soft.
Marinade: Mix the ingredients for the marinade and bring them to a boil. Pour the warm mixture over the vegetables, bring to a simmer and let it cool.
Serve with the wild boar.